What Does Natto Taste Like?
Natto is a Japanese food that has become very popular around the world. What does natto taste like? Natto is a fermented soybean paste that was originally eaten only by the samurai class. Today, it’s enjoyed worldwide as a healthful snack or side dish.
Natto is made from soybeans fermented into a paste. It tastes similar to salted cottage cheese, foie Gras, or old Brier.
It’s also known as “Japanese wonder food” because of its high nutritional value. The fermentation process makes natto rich in protein, vitamins, minerals, and fiber.
What Exactly Is Natto?
Natto is made from fermented soybeans. They’re soaked overnight, then boiled until soft, drained, mashed, mixed with salt, and left to sit for about 24 hours. Then they’re strained through cheesecloth into a bowl, where they’re allowed to ferment for another 12 hours. After that, they’re packed into jars and stored in a dark place.
Natto is different from other fermented foods such as cheese or yogurt because it doesn’t get soured. Natto is known for having a strong odor, distinct taste, umami flavor, sometimes bitter flavor, slimy texture, and a gooey texture typically served with rice and garnishments of soy sauce, Kawashima mustard, and green onions. In Japan, natto is often eaten for breakfast.
What Makes Natto So Sticky?
Traditional Japanese food is made from fermented soya beans. There’s goop in natto might be because of the enzymes found in the beans, which break down proteins into smaller pieces. These protein fragments then bond together, creating a network of fibers that gives the dish its characteristic texture.
To create freshly-made natto, soybeans are soaked in water overnight, drained, and mixed with salt and koji mold. Then they’re left to ferment for several days until the beans turn brownish yellow. At this point, the mixture is packed into molds and steamed for 20 minutes. Finally, the nattos are sliced and served cold.
Is Natto Supposed To Be Eaten Hot Or Cold?
Natto is a Japanese food that originated in Okinawa. It’s usually eaten cold, but it can also be served hot. There are two main types of natto: white natto and yellow natto.
White natto is fermented soybeans that are mixed with rice bran and salt. Yellow natto is made with soybeans that have been soaked in water overnight and then boiled until soft. Both types of natto are typically seasoned with kombu seaweed, ginger, garlic, and sesame seeds.
White natto is traditionally eaten cold, while yellow natto is eaten warm. Some people prefer eating natto cold, while others enjoy it hot. Either way, it’s always delicious!
How Do You Eat Natto?
While natto is traditionally eaten as a side dish, it can also be used as a topping for rice dishes. It’s especially popular in Japan, where it’s commonly paired with udon noodles.
It’s traditionally served cold, but you can eat it hot, too. Some people prefer eating fresh natto straight from the package while others enjoy dipping pieces of nori seaweed into the paste. There are different types of natto available, including white, yellow, green, and black each with its own flavor profiles, pungent smell, pungent flavor, or mild flavor. Each type tastes slightly different depending on the ingredients used during preparation.
There are several ways to prepare natto. One popular method involves mixing the paste with water and drinking it down. Another option is to mix the paste with miso soup and drink it. Still another option is to add frozen natto to ramen noodles and eat it as a side dish.
How Is Natto Made?
To make a batch of natto, soybeans are soaked overnight and then boiled until soft. Next, they’re mixed with salt and koji mold, which is a fungus that grows naturally on rice. Once the mixture cools down, it’s left to ferment for several days. During fermentation, the beans become slimy and smell funky. At this point, the mixture is called miso natto.
Afterward, the miso natto is packed into containers and stored in a warm place for another two weeks. Then, it’s ready to eat!
Types of Natto
You can find many kinds of Natto in Japan. In this section, I share 3 different types by size.
1. XS & S size
This bean size is among the most popular ones eaten at home every day. It is similar to the rice grain size so it can easily be mixed with rice and consumed together.
2. M & L size
Beans are larger than s size, and they are chewy. You can enjoy the taste and texture of the fluffy beans.
3. Hikiwari natto
To prepare Hikiwari natto, you need to crush press soybeans, remove the skin, and ferment.
Fermentation will take far less time, so it will taste different from the Natto that was crushed. It has a soft smooth texture.
The Dietary Fiber level is few and easier to absorb since there’s skin, so children can eat it.
It’s often used for natto Maki (Sushi Rolls).
Health Benefits Of Natto
Natto is a fermented soybean food popular in Japan as a side to Japanese dishes. It’s typically eaten as part of a meal, but it can also be used as a condiment. Here are the most common natto benefits:
It contains protein, fiber, vitamins, minerals, and other nutrients so it has many health benefits. Some studies suggest that eating natto regularly could help prevent cancer, heart disease, diabetes, obesity, and Alzheimer’s disease.
• Natto is rich in vitamin B12, which plays a role in DNA synthesis. Vitamin B12 deficiency can lead to nerve damage, memory loss, and depression. Eating foods containing vitamin B12 can help prevent these conditions.
• Natto contains tryptophan, which is converted into serotonin, a neurotransmitter that affects mood. Serotonin levels tend to decrease during stress, which can contribute to anxiety and depression. Tryptophan supplements can help alleviate symptoms of depression.
• Natto is also rich in folate, which is involved in cell division and repair. Folate deficiencies can lead to birth defects, including spina bifida.
• Natto also contains magnesium, which is necessary for muscle contraction and relaxation. Magnesium deficiencies can lead to muscle cramps and twitching.
• Natto helps maintain healthy blood sugar levels. High blood sugar levels can lead to fatigue, headaches, and irritability. Foods rich in carbohydrates, such as rice, pasta, bread, and potatoes, can raise blood sugar levels. Consuming foods rich in fiber, such as beans, oats, barley, and lentils, can help stabilize blood sugar levels.
• Natto provides iron, zinc, calcium, phosphorus, potassium, copper, manganese, selenium, iodine, and molybdenum. These elements play roles in bone growth, energy production, immune system function, and thyroid hormone metabolism. Deficiencies in these elements can lead to anemia, osteoporosis, poor wound healing, and hypothyroidism.
• Natto can boost immunity. Studies have shown that consuming natto increases natural killer cells, which fight infections.
• Natto supports digestion. Fermented soybeans contain enzymes that break down proteins and starches. The resulting amino acids and oligosaccharides provide fuel for intestinal type of bacteria.
• Natto strengthens bones. Soybeans contain phytic acid, which binds to minerals and inhibits absorption. Phytic acid also stimulates bone mineralization.
Nattokinase is an enzyme found in fermented soybeans. It’s known to prevent blood clots and keep blood flowing smoothly throughout our bodies. Because of its ability to prevent blood clots, it’s recommended to consume Natto every day.
Nattokinase isn’t heat-sensitive, so it won’t lose any of its benefits when cooked at high temperatures. However, it does lose its effectiveness when exposed to high temperatures for extended periods. Therefore, it’s best to eat Natto as soon as it’s cooled down.
Because Natto is made from fermented soybeans, it’s rich in protein and fiber. It’s also low in fat and cholesterol.
So, when you eat Natto Rice, it’s ideal to let the rice cool off a bit before eating. Otherwise, you may end up with a mouthful of hot rice.
Natto-kin is a type of Bacillus subtilis bacterium that helps keep your gut healthy. When your gut works actively, it improves bowel movements, boosts your immune system, and prevents you from getting ill.
Natto-kin comes in two forms: Natto-kin A and B. Natto-kin A is made from fermented soybeans, whereas Natto-kin B is made from fermented rice. Both types of Natto-kin are rich in vitamin K2, which is essential for bone health.
To prepare Natto-kin, simply add water to the package and let sit overnight. Then strain off the liquid and enjoy!
In conclusion, if you haven’t tried natto yet, you should give it a shot. Natto is a Japanese fermented soybean product that has been used for centuries as both a food and medicine. It’s packed full of nutrients, including protein, fiber, iron, calcium, zinc, vitamin B12, and many others. And unlike most foods, natto doesn’t have any calories. It’s also delicious, which makes it perfect for adding variety to your diet. Give it a try today!
Hey'all I'm Amy, a born foodie and diagnosed with celiac disease 7 years ago. I refused to cave into tasteless, boring gulten free food and create my own!
On my blog you'll find info & cool facts along with recipes, all on gluten free foods!